Sunday Strategist: A Week of Healthy Dinners — April 24-28

If you like having a healthy meal plan but want something customized to your dietary or caloric needs, check out The Cooking Light Diet. It’s a calorie-driven weekly meal plan—breakfast, lunch, snacks, and dinner—based on your dieting goals and food preferences. Each of these recipes are from our brand-new May issue. Look for one on a newsstands or in your mailbox soon to find more delicious dinner inspiration.

If you like having a healthy meal plan but want something customized to your dietary or caloric needs, check out The Cooking Light Diet. It’s a calorie-driven weekly meal plan—breakfast, lunch, snacks, and dinner—based on your dieting goals and food preferences. Each of these recipes are from our brand-new May issue. Look for one on a newsstands or in your mailbox soon to find more delicious dinner inspiration.

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Cooking Light

April 20, 2017

1 of 6Photo: Courtesy of Oxmoor House

Monday: Beer-Brushed Tofu Skewers with Barley

If you don't have barley on hand, serve with brown rice, quinoa, or farro. You can also cook the tofu on a stovetop grill pan—just be sure to turn your oven vent on high, as the honey-based glaze is sure to create some smoke.

Thursday: Quinoa-Crusted Fish Nuggets with Tartar Sauce

Our freezer-friendly nuggets have the perfect hint of nostalgia for Throwback Thursday, plus they give store bought ones a run for their money. Any firm white fish will work, such as grouper, halibut, flounder, or cod. Use rice flour to make gluten-free nuggets. Serve with Roasted Sweet Potato Wedges.

Friday: Pan-Roasted Pork with Baby Vegetable Salad

A mandoline is the best tool for shaving the vegetables into thin, even slices, but the salad would be just as delicious with thinner shaved ribbons (using a vegetable peeler) or slightly thicker slices (using a sharp knife). If you don't have pecorino romano, you can substitute, you can substitute Parmesan cheese.

Bonus Dessert: Tahini-Date Shake

Dates are naturally so sweet that using frozen yogurt in the shakes proved too cloying; we opt instead for plain whole-milk yogurt frozen in ice-cube trays. For a fitting garnish, rim glasses with white and black sesame seeds.